2 hours. 80-item, 4-option multiple-choice exam designed to test the essential tasks and associated knowledge and skills required by the entry-level food protection manager in order to keep food safe and protect the public from foodborne illness. There are 10 unscored, pilot items on each exam (90-item total)
The skills measured include management of food safety practices (11.25 percent, 9 questions); hygiene and health (17.5 percent, 14 questions); safe receipt, storage, transportation, and disposal of food (16.25 percent, 13 questions); safe preparation and cooking of food (18.75 percent, 15 questions); safe service and display of food (10 percent, 8 questions); cleanliness and sanitation (13.75 percent, 11 questions); and facilities and equipment (12.5 percent, 10 questions).